Due to a production error, the recipe for Mushka’s challah in the print edition of the March 2019 Chronicle is incomplete. Here’s the full recipe (so now you can make it!). Our apologies to Mushka and Chabad of the East-Side!
Mushka Lein is the rebbetzin with Chabad of the East Side, and she kindly provided these recipes to the Chronicle. Todah rabah!
Both challahs use my basic dough recipe, with a variation.
Mushka’s basic challah
5 packets dry yeast or 11 teaspoons yeast
1 1/2 cups sugar
About 1/3 of 5 lb. bag flour
5 cups warm water
Pour water over yeast, sugar and flour. Cover and allow to bubble, about 5-10 minutes.
1 cup oil
2 tbsp salt
Mix. Add the remainder of the flour and knead dough until flour is completely mixed in and dough is smooth. I prefer to use a mixer for challah dough.
Cover and leave in warm place to rise for 1-2 hours.
The mitzvah of Challah
Recite the blessing: “Baruch ata Ad-nai elokeinu melech ha’olam Asher kedishanu b’mitzvotav v’tzivanu lehafrish challah.” Remove a fistful of dough and set it aside to be burned.
Braid challah. Makes 6-7 large challahs. Brush with egg wash and allow to rise again for half hour. Bake at 350 for 30 minutes until golden.
Pumpkin Pepita Challah
Add approximately 4 tbsp. of pumpkin pie spice into the dough, before adding the flour.
After rising and braiding the dough, and brushing with egg, add topping.
3 cups oats
1 1/2 cups pepitas – pumpkin seeds
1 cup brown sugar
1/2 cup flour
3 tsp. pumpkin pie spice
1/2 cup oil
Combine dry ingredients, and slowly drizzle in oil, working it into a crumble.
Pretzel Streusel Challah
2 cup salted pretzels, crushed
1/2 cup oil
1/2 cup brown sugar or maple syrup
Sprinkle over egg washed challahs before baking.